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Lemon Poppy Seed Loaf with Yogurt

Karissa Parrish (Ginger Snap)
This Lemon Poppy Seed Loaf with Yogurt is so refreshing and perfect for any Spring time breakfast! The bread is super soft, moist, and full of fresh lemon flavor, including a lemon glaze that's drizzled over the top.
Prep Time 5 mins
Cook Time 45 mins
Cooling Time 15 mins
Total Time 1 hr 5 mins
Course Breakfast, Dessert
Cuisine American
Servings 10 slices


  • 9x5-Inch Bread Pan
  • Mixing Bowls
  • Whisk


Lemon Poppy Seed Loaf

  • 1 ¾ cups all-purpose flour
  • ¾ cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup yogurt (plain or vanilla), room temperature
  • cup vegetable oil (or canola)
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon poppy seeds

Lemon Glaze

  • ¾ cup powdered sugar
  • 2 tablespoons fresh lemon juice


  • Preheat the oven to 350 degrees and line your 9x5-inch bread pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.

Lemon Poppy Seed Loaf

  • In a medium-sized mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
  • In a large bowl, whisk together the yogurt, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract until combined.
  • Add the dry ingredients into the wet and fold everything together using a silicone spatula just until combined. Then fold in the poppy seeds.
  • Pour the batter into the prepared pan and bake for 25 minutes. Then remove the pan from the oven, gently cover it with foil, and bake for an additional 20-25 minutes (use a toothpick to check the center of the bread for doneness).
  • Allow the bread to cool in the pan for 15 minutes, then use the parchment paper "handles" to remove the bread and place it on a wire rack to finish cooling.

Lemon Glaze

  • In a small bowl whisk together the powdered sugar and lemon juice. The glaze should be just thin enough to drizzle, but also thick enough to set up on the bread (the consistency should be that of corn syrup). Use a spoon to drizzle over the top of the cooled bread and let the glaze set for 10-15 minutes before serving.
  • Keep any leftover bread in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days.


Bread Pan: Line your 9×5-inch bread pan with parchment paper and then non-stick spray. I like to create “handles” with my parchment paper that hangs slightly over the sides of the pan. This makes it extremely easy to remove the bread.
Room Temperature Ingredients: It's very important that the yogurt and eggs are at room temperature so they'll incorporate into the batter more smoothly. The texture won't be the same if they're cold, so I recommend removing these ingredients from the refrigerator 1 hour before baking.
Folding: When we are ready to combine the wet and dry ingredients we will “fold” them together just until you see no more white flour. Folding: This means we carefully combine our ingredients without stirring or beating.
Glaze: The bread must be completely cooled before adding the glaze. If you don't, the glaze won't set properly.
Bake Time: This bread will bake for 25 minutes before you'll have to remove it from the oven, cover the pan in foil, and bake for an additional 20-25 minutes. This helps the bread from becoming too dark on the outside.
Keyword lemon poppy bread, lemon poppy seed bread, lemon poppy seed loaf